I love the combination of Chocolate and Gingerbread.
See OPTION below before preparing the recipe.
Here's what you'll need:
Preheat the Oven to 350 degrees
1 - 9" Pie Pan
1 3/4 C Gingersnap Cookie Crumbs (your choice). I use a Scandinavian Ginger Cookie.
1/4 C Brown Sugar
1 TBS Flour
1/2 tsp Salt
4 TBS Butter, melted.
In a large mixing bowl:
Ginger Cookie Crumbs
Mix well with a Blending Fork.
Press into the Pie Pan.
Freeze for 10 minutes.
Bake for 10 minutes.
Remove to a rack to cool completely.
12 ounces of Semisweet Chocolate Chips
1 1/2 C Heavy Cream, divided
1/4 C sifted Confectioner's Sugar
1 TBS Vanilla
In a large glass microwave safe bowl:
3/4 C of the Heavy Cream
Microwave for 1 - 2 minutes, stirring often until creamy smooth. (or heat in a saucepan on low heat)
Set aside and cool to room temperature.
In a large mixing bowl with an electric hand mixer:
Beat to soft peak for 3 - 5 minutes.
Fold into the Chocolate mixture, by hand.
Gently spoon the filling into the crust.
Refrigerate for 8 hours or overnight.
Top the pie with Cool Whip and sprinkle the top with additional Ginger Cookie Crumbs.
Peace in the Kitchen!